Shrimp Cutlets

Cutlet made with shrimp. Enjoy it many ways: on top of steamed rice as a "don", or in a bun like a burger.

Shrimp Cutlets
Photographed by Akio Takeuchi


Recipe by
Harumi Kurihara

Average

Seafood

Vegetables

Healthy

140kcal

25minutes

Calorie count is for a piece
Excludes time spent thawing shrimp and preparing garnishes.

Ingredients (Makes 8)

  • 24 shrimp (heads removed/frozen/in shells)
  • [A]

    • 6 tbsp flour
    • 1 beaten egg
    • 1 tbsp water
  • Fresh breadcrumbs, as needed
  • Tartar sauce, as needed
  • Lemon (cut into wedges), as needed
  • Sudachi citrus (cut in half), as needed
    Note

    A Japanese citrus fruit used as flavoring agent. Has strong acidity and distinctive fragrance. It is about 3 cm in diameter, 30-40 g, and round.

  • [Garnishes]

    • Cabbage, as needed
    • Eggplant, as needed
      Note

      Japanese eggplants are usually about 13-15 cm, 100 g, and deep purple.

    • Ginger (grated), as needed
    • Soy sauce, as needed
    • French fries (store-bought/frozen), as needed
  • Salt
  • Black pepper (coarsely ground)
  • Oil for deep-frying

Directions

1

Thaw the shrimp, then peel and remove the tails, and devein. Cut the shrimp in half and add a small amount each of salt and black pepper to provide a base seasoning. Let rest for about 5 min, then wipe off any moisture on the surface of the shrimp.

2

Take 6 pieces (i.e. 3 whole shrimp's worth) and form them into a single round patty on a flat surface.

3

In a metal tray, mix together the ingredients for [A]. Place the shrimp patties on a turner or other flat item, then use a spoon to cover the whole patty with the mixture.

4

Coat the shrimp patties with breadcrumbs.

Advice

If a patty begins to fall apart, form it back into shape with your hands. Make sure that the patties are solid and round, with no cracks.

5

Heat oil for deep frying to 180-190 °C, then add the breaded shrimp patties. Fry for 1.5-2 min.

6

Serve with citrus fruit, garnishes, and tartar sauce as desired.

Tips

Garnishes for This Recipe:
Cabbage
Cut into thin strips and place in ice water, then strain thoroughly.
Deep-fried Eggplant
Cut eggplant into rounds 3 cm thick, then deep-fry, un-coated, at 180°C until the surface changes color. Remove from oil and drain the excess oil, then serve with grated ginger and soy sauce.
French Fries (store-bought)
Fry as instructed on the package, then drain the excess oil and salt to taste.